Cargando…

The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples

In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kosma, Ioanna S., Kontominas, Michael G., Badeka, Anastasia V.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696207/ https://www.ncbi.nlm.nih.gov/pubmed/33203191 http://dx.doi.org/10.3390/foods9111672

Ejemplares similares

Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics
por: Vavoura, Maria V., et al.
Publicado: (2022)

Physicochemical, Spectroscopic, and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of the Geographical Origin of Greek Graviera Cheeses
por: Vatavali, Kornilia A., et al.
Publicado: (2020)

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars
por: Revelou, Panagiota-Kyriaki, et al.
Publicado: (2021)

Physicochemical, Spectroscopic and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of Four Sweet Cherry Cultivars Grown in Northern Greece
por: Papapetros, Spyridon, et al.
Publicado: (2019)

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics
por: Papaioannou, Georgia, et al.
Publicado: (2021)

Antioxidants in Greek Virgin Olive Oils
por: Kalogeropoulos, Nick, et al.
Publicado: (2014)

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation
por: Vavoura, Maria V., et al.
Publicado: (2015)

Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities
por: Guerfel, Mokhtar, et al.
Publicado: (2012)

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis
por: Tarapoulouzi, Maria, et al.
Publicado: (2021)

Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
por: Psathas, Dimitrios, et al.
Publicado: (2022)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
por: Quintanilla-Casas, Beatriz, et al.
Publicado: (2020)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Chemical and Biological Evaluation of the Oil and Seedcake from Seeds of a Greek Cardoon Cultivar as Potential Functional Vegetable Oil. Comparison with Sesame, Flaxseed and Extra Virgin Olive Oils
por: Varvouni, Elisavet-Foteini, et al.
Publicado: (2021)

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat
por: Karakosta, Lydia K., et al.
Publicado: (2022)

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil
por: García-Vico, Lourdes, et al.
Publicado: (2017)

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil
por: Brkić Bubola, Karolina, et al.
Publicado: (2019)

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils
por: Žanetić, Mirella, et al.
Publicado: (2021)

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics
por: Geana, Elisabeta-Irina, et al.
Publicado: (2023)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
por: Díaz-Montaña, Enrique Jacobo, et al.
Publicado: (2023)

Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
por: Cariello, Marica, et al.
Publicado: (2020)

Innovative Seafood Preservation Technologies: Recent Developments
por: Kontominas, Michael G., et al.
Publicado: (2021)

Recent Developments in Seafood Packaging Technologies
por: Kontominas, Michael G., et al.
Publicado: (2021)

Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis
por: Blasi, Francesca, et al.
Publicado: (2019)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese
por: Thodis, Panagiotis, et al.
Publicado: (2023)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Study of volatile compounds in Greek pistachio (Pistacia vera L. ‘Aegina’ cultivar) oils using Soxhlet and ultrasound assisted extraction
por: Valasi, Lydia, et al.
Publicado: (2023)

From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor
por: Yan, Jing, et al.
Publicado: (2020)

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
por: Cicerale, Sara, et al.
Publicado: (2010)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
por: Campestre, Cristina, et al.
Publicado: (2017)

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
por: Parkinson, Lisa, et al.
Publicado: (2016)

Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA
por: Karabagias, Vassilios K., et al.
Publicado: (2019)

Extra-Virgin Olive Oils from Nine Italian Regions: An (1)H NMR-Chemometric Characterization
por: Ingallina, Cinzia, et al.
Publicado: (2019)

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars
por: Vidal, Alfonso M., et al.
Publicado: (2019)

Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing
por: Losito, Ilario, et al.
Publicado: (2021)

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
por: Bouymajane, Aziz, et al.
Publicado: (2020)

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread
por: Katsi, Pavlina, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_1u7hg8v84vpmj60sbsap108mue